Butterscotch Pecan Ice Cream
This Homemade Butterscotch Ice Cream is a luscious, creamy dessert with a rich custard base and buttery toasted pecans. Easy to make from scratch, it’s a satisfying treat for any occasion, combining smooth butterscotch flavor with a delightful crunch in every bite.
Equipment
- Medium saucepan ×1
- Medium mixing bowl ×2
- Mesh sieve ×1
- Baking sheet ×1
- Microwave-safe bowl ×1
- Ice cream maker ×1
Ingredients
For Toasted Pecans:
- 1 tbsp butter
- 1 cup pecans chopped
- 1/8 tsp salt
For Butterscotch Ice Cream:
- 5 tbsp butter
- 3/4 cup brown sugar
- 1/2 tsp salt
- 2 cups heavy cream divided
- 3/4 cup whole milk
- 6 large egg yolks
- 1/2 tsp vanilla extract
- 1/3 cup butterscotch chips
Instructions
- Toast the Pecans: Preheat your oven to 350°F (176°C). Take a small microwave-safe bowl and melt 1 tablespoon of butter until it’s just liquid. Toss 1 cup of chopped pecans in the melted butter to coat evenly. Spread the buttered pecans on a baking sheet in a single layer, sprinkle lightly with 1/8 teaspoon of salt, and bake in the preheated oven for 10–12 minutes. Stir the pecans once or twice during baking to ensure even toasting. Once golden brown and fragrant, remove from the oven and let them cool completely on the baking sheet. This step adds a deep, nutty crunch that perfectly complements the creamy ice cream.
- Prepare the Egg Yolks: While the pecans are cooling, separate 6 large eggs and carefully place the yolks in a medium mixing bowl. Whisk the yolks gently until smooth and slightly thickened. Setting aside the yolks is essential for creating a rich, creamy custard base that forms the foundation of your ice cream.
- Set Up the Cream: In a separate medium mixing bowl, pour 1 cup of heavy cream. Place a fine mesh sieve over the top. This will be used later to strain the custard mixture, ensuring a perfectly smooth and silky ice cream without any lumps.
- Make the Butterscotch Base: In a medium saucepan set over medium-low heat, melt 5 tablespoons of butter. Once melted, add 3/4 cup brown sugar and 1/2 teaspoon salt. Stir continuously; the mixture may initially become clumpy, but this will dissolve as the sugar melts into the butter. Slowly add 1 cup of heavy cream and 3/4 cup whole milk to the butter-sugar mixture, stirring constantly to combine. Warm the mixture gently until it’s hot but not boiling.
- Temper the Egg Yolks: Gradually pour a small amount of the warm butterscotch mixture into the bowl with the egg yolks while whisking constantly. This process, called tempering, gently raises the temperature of the yolks to prevent them from scrambling when added to the hot mixture. Once incorporated, return the yolk mixture back to the saucepan with the remaining butterscotch mixture.
- Cook the Custard to Perfection: Place the saucepan back on medium-low heat and add 1/3 cup butterscotch chips. Stir constantly until the mixture thickens and reaches 160–170°F (71–77°C) on a candy or instant-read thermometer. The chips will melt into the custard, enhancing the rich butterscotch flavor. This careful cooking step ensures the custard is smooth, velvety, and perfectly thickened for freezing.
- Strain and Flavor the Custard: Immediately remove the saucepan from heat and pour the custard through the mesh sieve over the remaining 1 cup of heavy cream in the prepared bowl. This step removes any cooked egg bits or lumps, resulting in a silky smooth ice cream base. Add 1/2 teaspoon of vanilla extract and stir gently to combine.
- Chill the Custard: Cover the bowl with plastic wrap or a lid, then refrigerate until completely chilled, at least 2–3 hours. For faster cooling, place the bowl in an ice bath and stir occasionally. Chilling the custard thoroughly is crucial for achieving a creamy texture in the final ice cream.
- Freeze in Ice Cream Maker: Once chilled, pour the custard into your ice cream maker and follow the manufacturer’s instructions. After about 15 minutes of churning, when the mixture is starting to thicken, fold in the cooled toasted pecans. Continue churning until the ice cream reaches a soft-serve consistency.
- Harden and Store: Transfer the ice cream into a freezer-safe, airtight container. For best results, press a layer of plastic wrap or parchment paper directly onto the surface to prevent ice crystals. Freeze for 2–4 hours until firm. The ice cream can be stored in the freezer for up to 2 weeks, but the texture is best within the first 4–5 days. Before serving, let it sit at room temperature for 5–10 minutes to soften slightly, making scooping easier.
Notes
- Chill the custard thoroughly before churning to achieve a smooth, creamy texture.
- Use high-quality butter, cream, and pecans to intensify flavor.
- Toast the pecans just until fragrant to add crunch without overpowering the ice cream.
- Melt butterscotch chips slowly to ensure they blend smoothly into the custard.
- Press plastic wrap directly onto the ice cream surface before freezing to prevent ice crystals.
- For best texture, store in the coldest part of the freezer, not the door.
- Let ice cream sit at room temperature for 5–10 minutes before scooping to soften.
